Chilled Green Ginger Soup

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I eat weeds, and this chilled soup works with wild Lambs Quarter Greens, Spinach, Rainbow Chard or anything leafy and green. My niece helped me make it recently and I learned a thing or two about how to get rosemary leaves off of the stalk - see her technique with the grater below!

Chilled Green Ginger Soup (with Lambs Quarter)

3 Tablespoons vegetable oil

1 ½ cups diced onion

1 cup diced celery or swiss chard stems

4 cups diced zucchini

4 cups water

10 cups (12 ounces) Spinach or Lambs Quarter

¼ cup fresh finely chopped ginger

1-2 cloves garlic – minced

2 teaspoons sea salt

1 teaspoon curry powder

2 cups soy, almond or oat milk

1 cup apple juice

2-3 cups fresh leafy herbs (parsley, basil, cilantro, rosemary)

In a large saucepot combine oil and onion and saute for several minutes until tender. Add celery (or chard stems) and zucchini and continue to saute for a few more minutes.

Add water, greens, ginger, garlic, salt and curry powder and bring to a boil. Simmer for about 5 minutes or until greens are completely wilted.

Remove from the heat and add milk, apple juice and herbs. Puree with a stick blender or in batches in the blender until completely pureed. Serve immediately or chill for several hours in the refrigerator before serving.

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Wrenn pulls the rosemary through the holes of a box grater to take off the leaves!